Prevalence of thermophilic Campylobacter and Arcobacter butzleri in food of animal origin

Thermophilic campylobacters and Arcobacter butzleri were looked for in 57 manually shelled egg samples and 130 raw meat samples. No bacteria were found in the egg samples, but they were, however, found in 16.1% of meat samples with a frequency varying from 2.4% (pork sausage) to 37.5% (poultry). A total of 21 strains were identified, one belonging to Arcobacter butzleri (pork) and 20 to Campylobacter. The most common species was C. jejuni (16/20) followed by C. coli (4/20) and in both species biotype I was the most frequently found. Regarding the methods employed for the isolation of bacteria, no substancial difference was seen between the three media (Butzler, CCDA and Preston) although CCDA medium gave better results than Butzler and Preston media. The variable which had the most influence was the incubation temperature. A higher number of strains was obtained at 42 degrees C than at 37 degrees C.